2. Carefully combine crab meat and filling with your hands, making sure not to break up the lump pieces of crab. Using a 1-inch cookie scoop, form the mixture into bite sized mini cakes with your hands. Heat the butter in a large skillet over medium high heat.
3. Add the crab cakes to the skillet, a few at a time, and sear for 3-4 minutes on each side until golden brown. Repeat with the remaining crab cakes and continue until all crab cakes are cooked. Set aside until ready to serve. In a medium bowl, toss together the ingredients for the mango pepper relish and serve alongside the crab cakes.
RECIPE: Crab Cakes With Mango Pepper Relish was originally published on blackdoctor.org
